Zucchini Chicken Gratin
with Roasted Potatoes and Green Salad
Life’s most precious commodity is time and tonight we want to make sure you’ve got more of it to do stuff that counts. Get your kids to help you grate the zucchini for this yummy recipe to cut down on prep time (and increase some family bonding time!)
Produit dans une installation qui traite le lait, le sésame, les œufs, le poisson, les crustacés, les moutardes, les noix, les arachides, le blé, le soja et les sulfites.
Ingrédients
680 g
Poitrines de poulet
2 pièce(s)
Courgette
680 g
Pomme de terre Yukon
½ tasse(s)
Parmesan, râpé grossièrement
(Contient Lait)
113 g
Bébés épinards
1 cs
Marmelade d'orange
1.5 cc
Moutarde de Dijon
(Contient Moutarde, Sulfites)
2 cs
Vinaigre balsamique
(Contient Sulfites)
1 cc
Assaisonnement italien
Pas inclus dans votre livraison
pièce(s)
Huile*
Informations nutritionnelles
Ustensiles
Instructions
Preheat the oven to 450°F (to roast the potatoes and chicken). Start prepping when the oven comes up to temperature!
Wash and dry all produce. Cut the potatoes into ½-inch cubes. Toss the potatoes on a baking sheet with a drizzle of oil. Season with salt and pepper. Roast in the centre of the oven, stirring halfway through cooking, until the potatoes are golden-brown, 25-28 min.
Meanwhile, coarsely grate the zucchini. Remove some of the excess liquid by placing the grated zucchini in the middle of a clean kitchen towel; twist the towel and squeeze over the sink. Transfer the zucchini to a medium bowl. Add the Parmesan and Italian seasoning. Season with salt and pepper.
Arrange the chicken on a parchment-lined baking sheet. Divide the zucchini mixture over each chicken (the topping will be loose!). Bake in the centre of the oven until the chicken is cooked through and the top is golden, 20-22 min. (TIP: Cook to a minimum internal temperature of 160°F.)
Meanwhile, in a large bowl, whisk together the marmalade, vinegar, mustard and a drizzle of oil. Season with salt and pepper. Add the spinach and toss together.
Divide the roasted potatoes between plates. Serve with the zucchini-topped chicken with the salad on the side.